Patty Pan Squash And Coconut Soup


This patty pan squash and coconut soup resembles the flavors of a curry. Also delicious with extra chicken, the fried coconut gives the soup extra texture.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Patty pan squash and coconut soup
Veronique van Ohmydish

Made by Véronique

Published at 2019-08-13, this recipe is for 4 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 05-09-2023

45 minutes 4 people Soup
Patty pan squash and coconut soup


(✓ Tip: click to check off)

  • 1 large patty pan squash (about 600 gram)
  • 1 onion
  • 1 teaspoon black peppercorns
  • 1 teaspoon turmeric
  • 800 ml vegetable or chicken stock
  • 200 ml coconut milk
  • salt to taste
  • small handful of grated coconut
  • dash of sunflower or other neutral oil
  • optional: parsley for garnish
Patty pan squash and coconut soup ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • vegetable peeler
  • cutting board & chef's knife
  • spoon
  • mortar and pestle
  • medium-sized pan
  • (immersion) blender
  • small skillet

Patty Pan Squash And Coconut Soup

45 minutes 4 people Soup

View the original recipe via:

Preparation -- 15 minutes

You can peel the patty pan squash with a vegetable peeler, but it's not necessary. Remove the seeds using a spoon and divide into chunks. For a quick cooking time, you need to chop them quite small.

Peel and coarsely chop the onion. There's no need to chop them into equal pieces, the soup will be blended anyway.

Grind the peppercorns, the easiest way is using a mortar and pestle and then combine pepper and turmeric.  

Patty pan squash and coconut soup
Patty pan squash and coconut soup

Finishing the patty pan squash and coconut soup -- 30 minutes

Heat a dash of oil, preferably neutral oil, in a skillet and cook the chunks of squash for a few minutes. Add the onions for another few minutes along with black pepper and turmeric.

Pour in the stock and bring to a boil. As soon as it starts to boil, you turn down the heat and let it simmer for about 20 minutes. The exact cooking time depends on the size of the pieces of squash.

Blend the soup to create a smooth soup, you can use an immersion or regular blender. Heat a dry skillet on medium-high heat and cook some grated coconut shortly until it's beautiful golden brown.

Add coconut milk to the soup and season with salt. Serve with grated coconut and chopped parsley, enjoy!

Rank this recipe!
30 votes